Hey all! So have you noticed Miss Spring has been on a bit of an emotional roller-coaster these days. One day she is all smiles and sunshine and the next, a deluge of tears and still the next all cold shoulder-ish. I am beginning to feel she needs a break.
Only a few weeks ago I was ecstatic about her arrival, as she always brings such beautiful gifts on each visit. Call me fickle, but I am quite looking forward for her visit to end. I appreciate all the beauty she will leave behind, but her cousin, Summer, is due to arrive in a little over a month and I am dying with anticipation! Let's hope Summer is able to keep her emotions in check during her visit.
I realize she can get a little hot and steamy at times, but that can be remedied with a few cool drinks and light treats. And if all else fails, turn up the AC and get her to chill out. And speaking of chilling... what's summer without ice-cream (or in this case, whipped cream)? On a cone, in a bowl, or sandwiched between my favourite cookies.
One of my favourite treats as a child, was creamsicles. You know the orange and white, cavity-waiting-to-happen, frozen treats. Oh, I have certainly had my share, but oddly, I have never had a cavity, but always a stomach ache.
I aimed to recreate this treat in macaron form, using lactose-free cream. You may remember my Strawberry Glazed Mini Donuts that I made for the Natrel Lactose-Free Campaign last month. Well, they now make a lactose-free cream and I used it to make ice-cream a couple weeks ago - YUM! Well, if the post title didn't give you a clue, then let me clue you in - that's not ice-cream sandwiched between my macs. The ice-cream, although tasty, made my macs soggy and exhibited diva tendencies at the photo shoot. If you know me even just a little, then you know I don't have patience for any such behaviour. So I used the remaining cream to whip up some chantilly, infused with Orange Blossom Water and crushed vanilla beans for these Orange Blossom Crème Chantilly Macarons.With the ice-cream safely back in the freezer, my photo shoot for these lactose-free and gluten-free beauties was back on in less than ten minutes.
Now, for the macs. I made two small batches that yielded forty shells (20 assembled cookies). These are 2", infused coloured with a generous drop of Americolor Orange gel food colour. I may have under-mixed them a little, as they had little peaks at the top even after tapping the pan and allowing them to rest. Next time, I'll remember to smooth them with my finger to get them looking more like my Lavender Rose Macarons.
I tingle inside just remembering how ecstatic I was at my success with these last year. 🙂
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| Macaron Boxes from Creative Bag. |
So, my ice-cream macarons did not go as planned, but these are so much better! One does not overpower the other - the hint of orange and vanilla in the cream is a nice complement to the almond cookies. Light, citrusy and colourful - I think I'll make another batch for Summer's visit next month, with a side of ice-cream. Lactose-free of course!Don't they make the perfect gifts all packaged in these pretty little boxes?
More Macarons:
Matcha Mojito Macarons
Lavender Rose French Macarons
More Macarons:
Matcha Mojito Macarons
Lavender Rose French Macarons
Servings: 20 shells
Ingredients
Macarons
- 60 grams liquid egg whites or two egg whites
- 115 grams confectioner's sugar
- 90 grams almond flour
- 50 grams granulated sugar
- 1 generous drop of
- Americolor Orange gel food colour
Crème
- 250 ml Lactose Free 35% cream
- 3 grams confectioner’s sugar
- 1.5 grams Orange Blossom Water
- a pinch of crushed vanilla beans
Instructions
- Line a cookie sheet with parchment or silpat mat.
- In a food processor, pulse the almond flour and confectioner's sugar together for about 20 seconds, or until well combined.
- Using the whisk attachment, whip the egg whites in a grease-free bowl of a stand mixer until foamy.
- Add the granulated sugar a little at a time and continue to whip on high until stiff peaks form.
- Stop the mixer and add the flavour and colour. Whip for a few more seconds until fully combined.
- Remove bowl from mixer and sift the almond mixture onto the egg whites. Use a clean, grease-free spatula to gently fold the the mixture into the egg whites. Should be the consistency of molasses when ready.
- Fit a piping bag with a 1.5" plain tip and fill the bag with the batter. Pipe small circles onto the parchment/baking mat.
- Tap the pan on the counter a couple times to remove any air bubbles or peaks. Let the batter rest for about 30 minutes.
- While the batter rests, preheat the oven to 325ºF. Bake for 8 -10 minutes. Do not allow to brown.
- (bake time may differ for your oven)
- Remove from oven and allow to cool completely before assembling.
To make the crème:
- Chill the cream and bowl prior to starting, for best results. Place all the ingredients in the bowl and using the whisk attachment of your stand mixer, whisk on high until soft, stable peaks form - about 5 minutes. Store in refrigerator until ready to use.
Assembly:
- Attach a tip #21 Star Tip to a piping bag and fill with cream. Pipe in circles on the flat side of a cookie and pair with a another cookie. Press together lightly. Place in an airtight container and refrigerate over night.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
I Sugar Coat It! says
I am ready to kick Spring to the curb and keeping my fingers crossed that Summer does not have the same wild mood swings!
Enjoyed this post, great creative writing and lovely flavoured (and coloured) macarons.
I Sugar Coat It! says
So... I'm not the only one feeling this way! 🙂
I Sugar Coat It! says
These are gorgeous! They look to be perfect for a summer get together.
I Sugar Coat It! says
This would go so well my cup of coffee that is in my hand right now. Yum
I Sugar Coat It! says
These are the prettiest looking macarons, I love the sound of the orange blossom and vanilla creme filling. And I am so looking forward to summer too!
I Sugar Coat It! says
Thanks, Rayna! They did not last very long.
I Sugar Coat It! says
Hope you grabbed a few while you were here. 🙂
I Sugar Coat It! says
Thanks, Rosie! It was freezing earlier today and will drop to 5º tonight! I am hoping the more summer treats I post will entice Summer out of hibernation sooner. 😉
I Sugar Coat It! says
Hi there,
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Magdalena
I Sugar Coat It! says
What a perfect flavor combination! Your macarons look so awesome - love them in the cute boxes. You are totally inspiring me to try macarons again. My first and only attempt was almost 2 years ago and it was a miserable fail. Now that I have an oven again I really want to try again 🙂
Melissa Barbakoff says
I need to try this!!!
I Sugar Coat It! says
My first was pretty bad, as well! No feet, but tasty. 😉 Give them another try before you start to travel again.
I Sugar Coat It! says
Would love to hear how they turn out!!
Paula Smiley says
This is the recipe I've been hunting for !!! Is there a printer friendly version of it ?
I Sugar Coat It! says
Sorry, I need to add the print feature, but have not gotten around to it. I can email it to you. Just send me a note using the contact page if still interested.
Caitlyn says
How many macarons would 20 shells make?
jacquee | i sugar coat it! says
Hi - 20 shells will yield 10 macarons (these were on the larger side), when filled and sandwiched.
Caitlyn says
Thank you.
Caitlyn says
Can I substitute heavy cream with lactose for the lactose free 35% cream?
jacquee | i sugar coat it! says
Sorry for the late response, Caitlyn. Yes, you may - I've used it with great results, as I am lactose intolerant. Coconut milk/cream is also a great alternative. Enjoy!
Caitlyn says
Thank you
Caitlyn says
If I measure the ingredients with the imperial system instead of the metric will it affect the end result?
jacquee | i sugar coat it! says
I always weigh for consistent results, but I don't see why you couldn't measure!
Caitlyn says
Thank you. How many eggs would be 110 grams egg whites?